Pasilla chilies, are dried, ripe, chilaca peppers (part of the highly variable species Capsicum annuum). Pasillas are elongate, thin, and tapering, with wrinkled, nearly black skin. They feature prominently in many Mexican mole sauces. Along with ancho and mulato peppers, they make up the ‘Holy Trinity’ of Mexican dried chilies.
Pasilla peppers should not be confused with poblano peppers, or ancho chilies. Poblanos are fresh, broad-shouldered chilies that are often erroneously labeled as pasilla peppers outside of Mexico. Anchos are dried poblano peppers, and are themselves sometimes incorrectly called pasillas.
Pasilla chilies are are available whole (as shown in the picture), and ground into either flakes or powder.
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